Fish Maw Soup with Shrimps 蝦肉魚肚羹

Fish Maw Soup with Shrimps 蝦肉魚肚羹

Ingredients:

  • 5 - 6 piece croaker fish maw, about 2 oz (60 g);
  • 8 - 9 shrimps, about 8 oz (250 g), clean and cut to 3/4” (2 cm) pieces;
  • 3 cups (720 ml) chicken broth;
    1 piece ginger, about 2 oz (60 g), pound and rough chop;
  • 2 pieces scallion, clean and split the white part;
  • 1 large piece ginger, about 2 - 3 oz (60 - 90 g), half mince and half julienne;
  • 2 egg white;
  • 1/4 teaspoon white pepper powder;
  • 1/2 teaspoon sea salt, adjust for taste;
  • 1/2 tablespoon yellow chive.

For thickening sauce

  • 1 teaspoon cornstarch;
  • 1/4 teaspoon cane sugar;
  • 1/4 cup (60 ml) water.

For ginger red vinegar sauce

  • 1 tablespoon mince ginger;
  • 1/4 cup (60 ml) Chinese red vinegar;
  • 1 teaspoon sesame oil.

 

Recipe:

Serving for 4

  1. Soak dry croaker fish maw for at least 2 hours;
  2. Add 2 cups of water to a large stock pot over medium high heat;
  3. Add fish maw, chopped ginger and scallions;
  4. Blanch for 5 - 10 minutes;
  5. Set aside and let cool;
  6. Add 3 cups of chicken broth to a separate medium stock pot over medium high heat;
  7. Add shrimp shell for a minute and discard;
  8. Cut to 1/2” (1.5 cm) square, add to chicken broth when comes to a boil;
  9. Add 1 tablespoon ginger julienne and 1/4 teaspoon white pepper powder;
  10. Add shrimps when chicken broth comes to a boil;
  11. Stir in thickening sauce;
  12. Beat egg white and add to soup;
  13. It is done when soup comes back to a boil;
  14. Add yellow chive, optional;
  15. Add sea salt, adjust to taste;
    Plate in a bowl and serve hot.

For ginger red vinegar sauce

  1. Mix minced ginger and red vinegar;
  2. Let them sit for 1/2 hour;
  3. Top with sesame oil.

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